Tea
Our search for tea is based on developing and maintaining relationships with tea farmers and producers around the world, we regularly travel to remote locations to look for, taste and purchase teas for the selection offered at Puerh Brooklyn.
All our teas are clean, we know where they come from and how they were made, some are labeled "organic", some are simply exceptional teas from small producers that make them with great intention and care.
The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Tea infusions ( Camellia Sinensis )
were useful for treating ailments, calling Tea the "Empress of all Herbs".
Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
The health effects of tea have been examined ever since the first infusions of Camellia Sinensis about 4700 years ago in China.
All tea comes form the same plant (or the same family of plants): Camellia Sinensis, wether the leaves become a white or a red tea is a matter of process, see below the different types of tea:
White tea (Bai Cha)
is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province. More recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India. White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow, light to the taste, and is free shaped.
Green tea (Lu Cha)
is made from the leaves that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West, where black tea has been the traditionally consumed tea. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Oolong (Wulong Cha)
is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gong Fu tea. The name oolong tea came into the English language from the Chinese meaning "black dragon".
Black tea (Red) (Hong Cha)
is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese language and the languages of neighboring countries, black tea is known as "red tea or Hong-cha", a description of the color of the liquid; the Western term "black tea" refers to the color of the oxidized leaves.
Pu-erh tea
is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Our selection of both Sheng and Shou puerh tea includes over 45 different ones, many of them made from leaves of ancient trees.
Our search for tea is based on developing and maintaining relationships with tea farmers and producers around the world, we regularly travel to remote locations to look for, taste and purchase teas for the selection offered at Puerh Brooklyn.
All our teas are clean, we know where they come from and how they were made, some are labeled "organic", some are simply exceptional teas from small producers that make them with great intention and care.
The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Tea infusions ( Camellia Sinensis )
were useful for treating ailments, calling Tea the "Empress of all Herbs".
Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
The health effects of tea have been examined ever since the first infusions of Camellia Sinensis about 4700 years ago in China.
All tea comes form the same plant (or the same family of plants): Camellia Sinensis, wether the leaves become a white or a red tea is a matter of process, see below the different types of tea:
White tea (Bai Cha)
is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province. More recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India. White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow, light to the taste, and is free shaped.
Green tea (Lu Cha)
is made from the leaves that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West, where black tea has been the traditionally consumed tea. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Oolong (Wulong Cha)
is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gong Fu tea. The name oolong tea came into the English language from the Chinese meaning "black dragon".
Black tea (Red) (Hong Cha)
is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese language and the languages of neighboring countries, black tea is known as "red tea or Hong-cha", a description of the color of the liquid; the Western term "black tea" refers to the color of the oxidized leaves.
Pu-erh tea
is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Our selection of both Sheng and Shou puerh tea includes over 45 different ones, many of them made from leaves of ancient trees.
Teaware
Tea ware is an essential part of the tea experience, and we have dedicated time and effort to source the most exquisite and highly functional accessories for tea preparation. Visit our Brooklyn store to view and hold these special pieces, and find the one that was meant for you.
Our current selection of tea wares and tea accessories represents a variety of cultures and aesthetics, each one unique and aiming to perfect their techniques:
Persian New Yorker Jaleh Fazel makes beautiful ceramics: matcha bowls, tea cups and tea pots in a mix of clays and colors of her own mix creations. Each piece lends a story on how it was wheeled and then fired, sometimes in the Finish wood kilns.
Hailing from the old world, Petr Novak, Miroslava Randova, Jiri Duschek, Petr Sklenicka and Ondrej Sedlak from Czek Republic and Andrzej Bero from Poland are always updating their inventory of unique artist-made tea accessories for our store.
From Taiwan we bring classic pieces from Lin's Ceramic Studio, legendary tea kettles, burners and teapots that are known for their quality and design. Look for a selection of their trade-mark Purion clay kettles and tea pots.
Peter Kuo, an artist and potter from Yingge, Taiwan, creates wood-fired teapots with wood handles and beautiful ceremony bowls.
A new addition to our artist selection is the work of American potter Emilio del Pozo, who lives and works in Taipei, Taiwan.
From Austria, potter Eva Mayer sends us raku glazed matcha bowls (chawan) made in the traditional way with white and black finish, Selma Etateri works out of Graz, and produces beautiful and magically light-weight porcelain cups and bowls.
Ben Suga, working out of Woodstock, New York produces for us tea bowls in different glazes and techniques.
From Japan we carry Kotodo canisters wrapped in washi paper, a staple from japanese culture, we chose four designs all in 200 grams size.
The Chikumeido family make matcha whisks and scoops that are made from sustainably managed woods in a the same way for many generations, and are a standard of Japanese craft. Sabun-san is the 24th generation of Chikumeido chasen-makers, appointed by the Emperor more than 400 years ago.
Yumiko Iioshi makes hand-thrown black porcelain kyusu and white porcelain cups specially designed for enjoying Japanese teas in her Tokyo atelier, beautiful contemporary lines and ancient traditional function meet.
We also have a curated selection of the famously known Yixing clay teapots from Studio Yinchen, also called Purple Sand that are made from Yixing clay. This traditional style commonly used to brew tea originated in China, dating back to the 15th century, and are made from clay produced near Yixing in the eastern Chinese province of Jiangsu.
Visit our online shop for a functional selection of contemporary tea glassware from Germany, China and Japan
Steeping Guidelines
These are general guidelines and will help you brew loose tea leaves, but since tea is a personal experience remember to try different steeping times and tea amounts to fit your taste and make a perfect cup for yourself.
Average amount of tea leaves per 8 Oz cup is 3 to 4 grams, consider this ratio when you are using a larger teapot or a gaiwan.
White tea
water temperature 176 F
steeping time 4 minutes, multiple infusions
Green tea
water temperature 176-185 F
steeping time 1 minute, multiple infusions
Oolong tea
water temperature 194-203 F
steeping time 3 minutes, multiple infusions
Black tea
water temperature 203-212 F
steeping time 3 minutes, multiple infusions
Puerh tea
water temperature 212 F
steeping time 0.5 minute, multiple flash infusions